I’m going to let you in on a little secret. You don’t have to rush or be quick in the kitchen in order to get a lot done in a short amount of time. It doesn’t hurt, of course, but the most important part is being organized and having a solid plan.
A solid plan that has always worked for me is to choose a bunch of very easy recipes that can be prepped super quickly, thrown into the oven and baked together at the same temperature (which I tackle first). The rest of my dishes must either be made on the stovetop or assembled on the holiday, or I choose recipes that don’t require cooking/baking at all. So while I’m sautéing some onions for a soup, I already have four or five things baking in the oven.
You can easily apply that plan to the menu I’ve created below. A lot of the dishes can be baked together at 350. Most of the veggies I selected don’t need much peeling or chopping. There are no special appliances required, and I even threw in a recipe hack (I’m looking at you, honey cake!). Each recipe is easy but still delicious and special to the holiday.
I hope this menu helps each of you get through cooking and out of the kitchen in no time. Ready, set, cook!
Monday Night Dinner:
Leek Soup by Michal Frischman
Sweet Tzimmes Chicken by Rorie Weisberg
Maple Mustard Beef Ribs by Elizabeth Kurtz
Best-Dressed Quinoa Veggie Salad by Brynie Greisman
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Blueberry Apple Kugel by Brynie Greisman
Tuesday Lunch:
Crispy Seared Honey Citrus Salmon by Estelle Chait
Simply Saucy Brisket from the Dining In Cookbook
Red and Purple Cabbage Salad by Brynie Greisman
Heimish Carrot Kugels by Estee Kafra
Chocolate-Peanut-Butter Pie by Brynie Greisman
Tuesday Night Dinner:
Honey Coated Crispy Chicken by Elky Friedman
LEFTOVER RED MEAT
Onion Leek Tart by Faigy Murray
Tzimmis Purée by Paula Shoyer
The Best Honey “Cake Mix” Hack by Sara and Yossi Goldstein
Wednesday Lunch:
LEFTOVERS ALL THE WAY!
